For your next cookout, treat your family to a classic Peruvian dish, pollo a la brasa (Peruvian grilled chicken), made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapeños for extra heat.
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 8 hrs 25 mins
Servings: 4
Ingredients
- ⅓ cup soy sauce
- 5 cloves garlic
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 2 pounds bone-in, skin-on chicken thighs
Steps
- Add soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano to a blender; blend until smooth. Pour into a gallon-sized resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, seal the bag. Marinate in the refrigerator for 8 hours.
- Add jalapeños, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper to a blender; pulse until smooth. Transfer sauce to a bowl; cover and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from marinade and shake off excess. Discard bag and remaining marinade.
- Cook chicken thighs on the preheated grill for 7 minutes; flip and grill 7 minutes more. Transfer to a serving dish; drizzle jalapeño sauce over chicken.
